Chicken Alfredo Tortellini Soup is a creamy, comforting bowl perfect for chilly days. It combines tender chicken, cheesy tortellini, and a rich Alfredo-style broth that’s smooth and flavorful. Each spoonful has just the right mix of pasta, chicken, and creamy sauce that feels like a warm hug.
I love making this soup when I want something quick but special. The tortellini cooks right in the broth, soaking up all those delicious flavors. It’s one of those dishes that feels fancy but is actually super easy to put together, which always makes me happy.
My favorite way to enjoy this soup is with a piece of crusty bread on the side to scoop up every last bit. It’s also great for leftovers because the flavors get even better the next day. This soup has become a go-to recipe in my house when we want a satisfying meal that everyone smiles about.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is my favorite here for lean protein. You can swap it for rotisserie chicken to save time or use cooked turkey for a different twist.
Tortellini: Cheese tortellini adds soft, cheesy bites. If you want, try spinach or mushroom-filled tortellini. No fresh on hand? Frozen or dried work fine too.
Vegetables: Onion, celery, carrot, broccoli, and spinach bring color and nutrition. Feel free to add zucchini or bell peppers, or skip any veggies you don’t like.
Heavy Cream & Parmesan: These make the soup creamy and rich. For a lighter version, use half-and-half or milk and reduce the cheese slightly. Nutritional yeast can be a cheese substitute in vegan versions.
How Do I Prevent the Soup from Breaking When Adding Cream?
Adding cream to hot soup can sometimes cause it to curdle. To stop this, lower the heat to gentle warmth before stirring in the cream and cheese. Avoid boiling after adding dairy.
- Add the cream slowly while stirring to mix it evenly.
- Keep the soup on low heat to blend flavors and keep the texture smooth.
- Stir often to prevent the cheese from clumping.
- Use fresh cream for best results—it’s less likely to separate.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for sautéing veggies and simmering the soup all in one pan.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
- Knife and cutting board – to chop onions, celery, carrots, and chicken easily.
- Measuring cups and spoons – for quick and accurate liquid and spice measurements.
- Ladle – makes serving the soup neat and easy.
Flavor Variations & Add-Ins
- Swap chicken with cooked Italian sausage for a spicier, heartier soup.
- Add mushrooms for a rich, umami flavor that pairs well with creamy broth.
- Use sun-dried tomatoes for a little tangy sweetness that brightens the soup.
- Stir in fresh basil or thyme at the end to add a fresh herbal note.
How to Make Chicken Alfredo Tortellini Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 1 medium carrot, diced
- 4 cups chicken broth
- 1 cup water
- 2 cups cooked chicken breast, diced or shredded
- 1 (9-ounce) package refrigerated cheese tortellini
- 1 cup broccoli florets
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning (optional)
- Pinch of crushed red pepper flakes (optional)
Time Needed
This soup takes about 10 minutes to prep and roughly 20 minutes to cook. In just around 30 minutes, you’ll have a creamy, comforting meal ready to enjoy!
Step-by-Step Instructions:
1. Cook the Veggies:
Start by heating olive oil in a large pot over medium heat. Add the chopped onion, celery, and carrot. Cook for 4-5 minutes until the vegetables are soft and fragrant. Then add the minced garlic and stir for another 30 seconds.
2. Simmer the Soup Base:
Pour in the chicken broth and water. Bring everything to a gentle boil. Toss in the broccoli florets and cooked chicken. Lower the heat to medium-low and let it simmer for 5 minutes so flavors meld.
3. Cook Tortellini and Add Greens:
Add the cheese tortellini right into the pot. Cook following the package directions – usually about 5-7 minutes – until tender. Then stir in the fresh spinach leaves and cook for 1-2 minutes, just until they’re wilted.
4. Finish with Cream and Cheese:
Lower the heat before pouring in the heavy cream and grated Parmesan. Stir gently until the cheese melts and your soup turns creamy. Be sure not to boil now, or the cream might separate.
5. Season and Serve:
Season with salt, pepper, Italian seasoning, and a little red pepper flakes if you like some heat. Remove from heat and let it sit for a couple of minutes to thicken. Serve warm with crusty bread for soaking up every last delicious drop.
Can I Use Frozen Tortellini for This Soup?
Yes! Just add frozen tortellini directly to the simmering soup and cook a minute or two longer than the package instructions recommend to ensure they’re fully cooked.
How Can I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The tortellini may absorb some broth, so you can add a splash of chicken broth or cream when reheating to loosen it up.
Can I Make This Soup Dairy-Free?
Absolutely! Use coconut milk or a dairy-free cream substitute instead of heavy cream, and try nutritional yeast in place of Parmesan for a cheesy flavor. Just note the texture and taste will be slightly different.
Is It Okay to Use Rotisserie Chicken?
Definitely! Rotisserie chicken is a convenient shortcut that saves time and adds great flavor. Just shred or dice it and toss it in the soup as directed.
